Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn't take much).

Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.

When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.

Flip the pancakes and cook the other side for the same amount of time, until golden brown. Serve warm with syrup.

*TIPS:
1. I used the powdered buttermilk, this way I always have some on hand – if you use the powdered – replace buttermilk with 1-1/4 cup water in the wet ingredients, and add 5 TBSP of buttermilk mix to the dry ingredients
2. My skillet makes 4 pancakes at a time, I heat my oven to about 180° and place cooked pancakes on a plate and place in oven while I cook the next batch, remove plate to add another batch to plate and place back in warm oven until all pancakes are cooked.